The leaves are changing to radiant hues and crisp air is flowing in, it is finally Fall! What a wonderful season for baking! The harvest of fall fruits and veggies has begun, as everyone is beginning to gear up for the eventual coming of old man winter. But winter is not quit here and it is still time to celebrate autumn! There are so many great fall foods: apples, pumpkins, cranberries, walnuts and so much more! One autumn staple that doesn’t come so frequently to mind is squash. For years in my family, we have baked and cooked with our favorite squash all fall and into the holidays: zucchini. One of my favorite recipes is zucchini bread! The recipe below works great as a dessert, breakfast, with coffee or tea, and as gifts. Celebrate the fall harvest and enjoy a bit of my family tradition!

Vegan Organic Zucchini Bread

Prep: 15 Minutes Bake: 1 Hour Makes: 2-3 medium loaves

3 Cups Organic Zucchini, Grated

3 Cups Organic Unbleached Flour

2 Cups Organic Evaporated Cane Juice (or sweetener of choice)

1 1/2 Cups Organic Unsweetened Applesauce

1 Cup Organic Vegetable Oil (or oil of your choice)

1/2 Cup Organic Walnuts, Chopped

3 Tsp Organic Vanilla

2 Tsp Organic Cinnamon

1 1/2 Tsp Organic Baking Soda

1 Tsp Organic Salt

3/4 Tsp Organic Baking Powder

Pre-heat oven to 325 degrees. Using a cheese or vegetable grater, grade zucchini, enough to fill 3 Cups. Chop up walnuts and set both ingredients aside. Mix all ingredients in the following order: applesauce, cane juice, flour, salt, cinnamon, walnuts, vegetable oil, vanilla, baking soda, baking powder, and finally zucchini. Mix until ingredients are well blended but careful not to over-mix. Rub a little extra oil in loaf pans (two should be enough). Pour batter into loaf pans and bake for an hour to an hour and fifteen minutes at most.